It goes without saying how easy this is to make; just about anything in the Instant Pot is easy!
Instant Pot shredded chicken can be used in many of your recipes. You can…
- put it in recipes (obviously)
- freeze it for when you need it
- use it in meal preps
- shake up the seasonings or use marinades for different flavors
- put it in recipes (thought maybe you needed that inspo again!)
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I’m going to use this shredded chicken for my Chicken Crack Casserole tomorrow! We’ve also used it in easy chicken enchiladas.
Bawk Bawk
This recipe is for chicken breasts. If you’re adding thighs or bone-in chicken you’ll need to add to the cooking time. Always be sure to temperature check your chicken before serving! I have a quick and easy digital thermometer that magnets to my fridge and is super handy!
Chicken Seasonings
My go-to chicken seasonings are: garlic powder, italian seasoning, parika, salt and pepper. Put your chicken in a bowl and rub with a bit of olive oil, then sprinkle the seasonings on. Toss the chicken around until seasoning is evenly covering all the pieces.
Instant Pot
Add chicken stock to the Instant Pot, then place the metal trivet in. Layer your chicken breasts on the trivet with as much space available between them as possible. Sprinkle a little extra seasoning on for good measure and then close the lid to seal it.
Make sure the valve is set to sealing and set the pressure cooker for 8 minutes. Make sure ‘keep warm’ setting is off.
When cooking is complete, allow the Instant Pot pressure to naturally release. This adds a bit of time, but is totally worth it! The natural release keeps your meats extra juicy which is great because nobody wants dry meat 😉
Shred that bird!
Place your cooked chicken breasts in a large bowl and shred them using two forks. Call me crazy, but I think this part is kinda fun 🤷♀️
I’ve also used my Kitchen Aid stand mixer with the paddle attachment to shred poultry… this method is also fun!
Instant Pot Shredded Chicken
Equipment
Ingredients
- 4 Chicken Breasts
- 1 tbsp olive oil
- 1 tsp Garlic Powder
- ½ tsp Paprika
- 1 tsp Italian Seasoning
- Salt & Pepper
- 1 cup Chicken Stock
Instructions
- Place chicken breasts in a bowl and toss with oil.
- Season chicken with salt, pepper, garlic powder, Italian seasoning and paprika. Toss to coat all pieces.
- Add chicken stock to the Instant Pot and insert trivet and place chicken breasts on the trivet. Leave as much space as possible between the breasts for even cooking.
- Close the Instant Pot lid and set valve to sealing. Set to pressure cook for 8 minutes. Keep warm setting should be off. Note: Instant Pot will take a bit to get up to pressure.
- Allow pressure to naturally release. Remove chicken from Instant Pot and let cool for 5-10 minutes. Place chicken breasts in a large bowl and shred using two forks.
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